I first encountered this concept as a Southern dish, Smothered Pork Chops, smothered being an onion gravy. Cook's Illustrated and their various brands have taken a few different approachs to it.
- Roadfood.com Post #3 in that thread and is how I first made this dish from their cookbook.
- Boston.com has a variation with apples too
- Cooks Country version
- A slow cooker variation on imperfecthappiness.com
And I've encountered the idea a few times from Chinese cookbooks and dining such as ChristinesRecipes as well as in Nina Simonds work.
Here, I make thin cut scallops of pork which will stir fry well, and build an onion sauce in the Chinese style.
1 1/2 pounds lean pork from the sirloin, loin, or tenderloin sliced in thin rounds 2 inches across
Marinade:
2 teaspoons light soy sauce
1 teaspoon dark soy sauce
1 tablespoon Shao Hsing wine
1/4 teaspoon black pepper
2 teaspoons corn starch (optional)
1 teaspoon sesame oil (optional)
2 cloves garlic, minced
2 large onions, slivered/julienne--technique link for the Julienne
oil for stir frying, about 3 tablespoons
Sauce
1/3 cup chicken stock
1/4 cup soy sauce
1/4 cup ketchup
2 Tablespoons Black vinegar
1 tablespoon sugar
2 teaspoons corn starch (more or less to desired thickening power)
black pepper to taste
Combine the pork slices and marinade ingredients. Marinate 15 minutes up to 2 hours, refrigerated. I prefer the flavor of the longer marination but it's still good with the short marination if you're in a rush to get dinner on the table.
Combine the sauce ingredients and set aside.
Stir fry the pork in batches.
Reserve the cooked pork on a plate. Note also the juices that build up.
Wipe out the wok, add some fresh clean oil and stir fry onions until they just start to soften.
Add the garlic, and stir fry for a minute until aromatic. Add the pork and it's juices and stir to combine. Add the sauce mixture and stir fry until glossy, thickened and hot.
Serve immediately. I opted for steamed rice and an Asian slaw for side dishes.
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